Recipe(tried): Lemon Garlic Chicken, Italian Green Beans, Greek Salad

Hi Everyone,

Well, it is the New Year and for me that means
no more tortilla chips and salsa dips, indulging in spreads and scrumptious breads, I won't be baking any sweets til Springtime, nor eating whatever and when I want!

Going on a diet for me doesn't mean you forfeit flavor. With the proper seasonings, any dinner can be a delight! For me, getting back into shape means taking my morning hour walk, cutting down on sugars (sweets) and watching very diligently my intake of breads and pasta. These can surely expand me and make me a big girl in no time!! There's no better time than after the holidays to make a New Year's Resolution of eating healthy and getting back into shape!!

Tonight for dinner we are going to have Lemon Garlic Chicken breasts baked in the oven, Italian Green Beans and a delicious Greek Salad.

It is raining now and a cold front is expected tomorrow with temperatures dipping into the 40's. I know that doesn't seem that cold to our Northern friends, but it's cold enough for Florida! I truly enjoy when it gets that cold!

Here are the recipes!

Lemon Garlic Chicken

4 garlic cloves, crushed
juice of 2 lemons
zest of 2 lemons
3 T. honey
2 T. olive oil
1 t. garlic powder
1 t. dried parsley
1 t. paprika
salt and pepper to taste
4 chicken breasts, boneless and skinless

Mix together in a small bowl, crushed garlic, lemon juice, zest and honey. Set aside.

Place chicken in pan, brush with olive oil and sprinkle on the seasonings. Bake in 375 oven for 30 minutes. Carefully pour on the honey-lemon garlic mixture and bake for another 40 minutes. The chicken chould come out very brown.
Italian Green Beans

2 cans The Allens Sunshine Brand Cut Italian Green Beans
1 slice onion, chopped
1 slice red bell pepper, chopped
1/2 garlic clove minced
salt and pepper to taste

Put all ingredients in a saucepot and heat over med. until done, about 25 mts.

GREEK SALAD

3/4 pound tomatoes, seeded, diced (about 2 cups)
2 cups diced seeded peeled cucumber (from about 1 large)
1 cup diced red bell pepper (from about 1 large)
1/4 cup pitted kalamata olives or other brine-cured black olives, halved
1/4 cup diced red onion
3 tablespoons chopped fresh Italian parsley
3 tablespoons extra-virgin olive oil
1 1/2 tablespoons red wine vinegar
1/2 teaspoon dried oregano
1/4 cup crumbled feta cheese (about 2 ounces)

Toss first 9 ingredients in medium bowl to blend. Gently mix in cheese. Season with salt and pepper. (Can be made 2 hours ahead. Let stand at room temperature.)

Makes about 4 1/2 cups.


Bon App tit
July 2001